Name: Juicy Japanese Hamburg Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1/2 onion, finely diced; 1 tbsp butter; 1/2 lb ground beef; 1/2 lb ground chicken; 1/2 cup panko breadcrumbs; 1/4 cup milk; 1 egg; Salt and pepper to taste; 1/4 tsp nutmeg (optional); 1 tbsp vegetable oil; 1/4 cup ketchup; 1/4 cup Worcestershire sauce; 2 tbsp water; 1 tsp soy sauce; 1 tsp butter

Juicy Japanese Hamburg Steak a juicy and flavorful Japanese-style hamburger steak, also known as hambāgu, brings together the tenderness of ground meats, the sweetness of sautéed onions, and the depth of a savory umami sauce. This dish is a staple in many Japanese homes and resembles a cross between a meatloaf and a Western hamburger—without the bun. It’s a cozy, satisfying meal that comes together quickly and delivers on comfort and taste.

Why You’ll Love This Recipe

I love how this Japanese Hamburg Steak blends the simplicity of ground meat with complex flavors from the sauce. It’s easy to prepare, making it perfect for busy nights, yet it feels special enough to serve on a weekend. The combination of beef and chicken gives it a juicy texture, and the addition of panko soaked in milk keeps it incredibly tender. The savory sauce brings it all together for a dish I always crave when I want something warm and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 onion, finely diced

1 tbsp butter

1/2 lb ground beef

1/2 lb ground chicken

1/4 cup milk

1/2 cup panko breadcrumbs

1 egg

Salt and pepper to taste

1/4 tsp nutmeg (optional)

1 tbsp vegetable oil

For the Sauce:

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 tbsp water

1 tsp soy sauce

1 tsp butter

Directions

In a skillet over medium heat, I melt the butter and sauté the diced onion until it turns translucent. I set it aside to cool.

While the onion cools, I soak the panko breadcrumbs in milk in a small bowl.

In a large bowl, I mix the ground beef, ground chicken, sautéed onion, soaked panko, egg, salt, pepper, and nutmeg until everything is well combined and sticky.

I divide the mixture into two equal portions and shape them into oval patties.

Next I heat the vegetable oil in a frying pan over medium heat, place the patties in, and gently press the center of each to help them cook evenly.

I cook the patties for about 3–4 minutes on one side until browned, flip them, and cook for another 3–4 minutes.

Then, I add 2 tablespoons of water to the pan, cover it with a lid, and let them steam for 5–6 minutes until they’re cooked through. I remove them and set them aside.

In the same pan, I add the ketchup, Worcestershire sauce, water, soy sauce, and butter. I stir and simmer the sauce for 2–3 minutes until it thickens slightly.

I pour the warm sauce over the patties and serve them hot with rice or steamed vegetables.

Servings and timing

Servings: 2

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 435 kcal per serving

Variations

I sometimes use all ground beef or all ground pork depending on what I have in the fridge.

For a spicier twist, I mix a bit of chili paste or hot sauce into the sauce.

I swap the Worcestershire sauce for tonkatsu sauce when I want a deeper Japanese flavor.

Then I add grated carrot or mushrooms into the meat mixture for extra moisture and nutrients.

I top the patties with a fried egg for a classic “hamburg with egg” version, just like in Japanese diners.

Storage/Reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I use a pan over medium heat and add a splash of water or extra sauce to keep the patties moist while they warm up. They can also be microwaved, but I cover them with a damp paper towel to prevent drying out. For longer storage, I freeze the cooked patties (without sauce) for up to a month, then thaw and reheat when I need a quick meal.

Related Recipes:

Fluffy Japanese Cotton Cheesecake Cupcakes

FAQs

What is the difference between Japanese Hamburg and a regular hamburger?

Japanese Hamburg Steak is served without a bun and has a softer, more tender texture thanks to the use of panko, milk, and sometimes mixed meats. It’s typically served with a savory sauce rather than condiments.

Can I use only one type of meat?

Yes, I’ve made this recipe with only ground beef or only ground chicken, and it still turns out delicious. The mix gives a great texture, but it’s flexible.

What can I serve with Japanese Hamburg Steak?

I usually serve it with steamed rice, sautéed vegetables, or a simple side salad. Mashed potatoes also work well if I want something more Western.

Is the nutmeg necessary?

Nutmeg is optional, but I like the subtle warmth it adds. If I don’t have any, I skip it, and the patties still taste great.

Can I make the patties ahead of time?

Absolutely. I often shape the patties ahead of time and refrigerate them for a few hours before cooking. This helps them hold their shape even better during cooking.

Conclusion

This Juicy Japanese Hamburg Steak is one of my favorite go-to comfort meals. It’s quick, satisfying, and packed with umami flavor. Whether I serve it with rice, vegetables, or eggs on top, it always hits the spot. I keep this recipe in rotation whenever I want something hearty, flavorful, and homemade without much fuss.

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